Category Archives: GRILL

VIDALIA-TOPPED CAESAR BURGERS

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1 lb ground beef
2 tbs chopped fresh parsley
1/2 cup caesar dressing
1/2 tsp peppered seasoned salt
1 small vidalia onion, cut into 1/4″-1/2″ slices
1 1/2 cups shredded romaine
2 tbs freshly shredded parmesan cheese
4 sandwich buns, split

heat coals or gas grill for direct heat. mix beef, parsley, 2 tbs of the dressing & the peppered seasoned salt. shape the mixture into 4 patties, about 1/2″ thick.

cover & grill patties 4″-6″ from medium heat 12-15 minutes, turning once, until patties are no longer pink in center & juice of beef is clear. add onion slices to grill for last 8-10 minutes of grilling, brushing with 2 tbs of the dressing & turning once, until crisp-tender.

toss romaine, remaining 1/4 cup dressing & the cheese. layer romaine, burger & onion in each bun.

4 servings

BARBECUED SPARERIBS

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6 lbs spareribs
3 cloves garlic, chopped
1 med onion, coarsely chopped
3 lbs plum tomatoes, coarsely chopped
1 stick unsalted butter
1/4 tsp cumin
1/2 tsp chili powder
1 tbs chopped parsley
1/2 tsp cayenne pepper
3/4 tsp black pepper
1 tbs red wine vinegar
2 tbs freshly squeezed lemon juice
1 (6 oz) can tomato paste
1/3 cup liquid brown sugar OR dark cane syrup
1/3 cup dry red wine

prepare the grill.

arrange the ribs in a single layer on the grill. barbecue the ribs, turning often, for 20 minutes, or until the ribs lose their raw look.

meanwhile, in a lg saucepan, combine the garlic, onion, tomatoes, butter, cumin, chili powder, parsley, cayenne pepper, black pepper, vinegar & lemon juice. bring to a simmer over low heat; cover & cook, stirring occasionally, for 15 minutes.

uncover the pan & add the tomato paste, liquid brown sugar or dark cane syrup, & wine. return to a simmer & cook, stirring, for 5 minutes, or until the mixture is thick & smooth. remove from the heat.

pour the sauce into a blender, 2 cups at a time, & blend until smooth, about 45 seconds. transfer the sauce to a large mixing bowl. repeat the process until all of the sauce has been pureed. 

with a long-handled basting brush or wooden spoon, baste the ribs with barbecue sauce, turning frequently, until the ribs are crusty with sauce & have turned a dark brick-red color, another 25 minutes.

transfer the ribs to a platter & serve.

4 servings

GRILLED TURKEY TENDERLOIN

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1/4 cup soy sauce
1/4 cup oil
1/4 cup apple juice
2 tbs lemon juice
2 tbs dried minced onion
1 tsp vanilla
1/4 tsp ground ginger
dash garlic powder
dash pepper
2 turkey breast tenderloins (1/2 lb each)

in a lg resealable plastic bag or shallow glass dish, combine the soy sauce, oil, apple juice, lemon juice, onion, vanilla, ginger, garlic powder & pepper. add turkey; seal or cover & refrigerate for at least 2 hours. discard marinade. grill turkey, covered, over medium coals for 8-10 minutes per side or until juices run clear.

GRILLED POTATO SKINS

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2 lg russet potatoes, baked
4 tbs butter, melted
salt & pepper
1 cup shredded cheddar cheese
6 slices bacon, cooked & crumbled
1 cup sour cream
2 tbs prepared horseradish
3 tbs sliced green onions
1/2 cup chopped tomatoes
chopped chives, for garnish

cut potatoes in half.

preheat grill to medium heat.

scoop out pulp, leaving a 1/4″ thick shell for the toppings. cut the potato skins into quarter wedges. brush all over with butter & season with salt & pepper.

place on grill & cook until crisp, about 10 minutes. during the last few minutes of grilling, remove potato skins & place on a cookie sheet. top the potato skins with cheese & bacon & place back on the grill.

while potato skins are grilling, combine the sour cream & horseradish in a small bowl & mix well.

place potatoes on serving plates & top with the green onions, chopped tomatoes & the sour cream horseradish sauce. sprinkle with chopped chives, for garnish.

serves 2-4   makes 8 potato skins

CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE

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FOR THE SAUCE:

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 clove garlic, minced
1 tbs worcestershire sauce
1 tbs dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper

FOR THE CHICKEN OR STEAK:

4 pieces chicken (any combination of breast or leg & thigh pieces) OR 4 pieces of new york strip or club strip steak

FOR THE SAUCE:

combine all the ingredients in a small saucepan & stir until all the ingredients are incorporated & the mixture us smooth. simmer over medium heat until reduced by 1/3, about 15-20 minutes.

FOR THE CHICKEN OR STEAK:

place a grill pan over med heat or preheat a gas or charcoal grill. season the meat with salt & pepper. lightly coat with some of the bbq sauce using a pastry brush. place the meat on the grill. place the remaining bbq sauce, still in the saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

cook the chicken about 8 minutes per side. cook the steaks starting at about 4 minutes per side for medium-rare, about 6 minutes per side for medium, about 9 minutes per side for well done. continuallt brush the meat with bbq sauce every few minutes. remove the meat from the grill & let it rest for at least 5 minutes. serve with the heated bbq sauce on the side.

altetnately, the chicken can be baked in the oven. preheat the oven to 375°. place the chicken skin side up in a baking dish & bake for 25 minutes. remove the baking dish from the oven & spoon the bbq sauce all over the top of the chicken. return the baking dish to the oven & bake for another 15 minutes.

4 servings

GRILLED ONION-STUFFED POTATOES

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4 lg baking potatoes
1 med sweet onion
1 tsp seasoned salt
freshly ground black pepper
2 tbs butter, melted
1 1/2 cups sliced fresh mushrooms
4 slices bacon, cooked crisp
parmesan cheese
sour cream, optional

scrub potatoes well. slit at 1/4″ intervals but do not cut all the way through.

thinly slice the onion crosswise and insert a slice of onion in each slit.

sprinkle with seasoned salt and pepper. sprinkle melted butter into each slit. 

cut four squares of aluminum foil. place one stuffed potato on top of each square. top potatoes with fresh mushrooms.

fold foil into a packet, enclosing vegetables.

grill over hot, direct heat for 55-60 minutes, or, bake at 400° for 55-60 minutes.

to serve, open packet. top each potato with cooked, crumbled bacon, parmesan cheese and sour cream, if desired.

TIP: Foil wrapped veggies cook most evenly on a covered grill. If you use an open grill, turn packet frequently to cook evenly. It may require 25% more time to cook.

DEVILLED CHICKEN HALVES

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1 frying chicken (about 3 lbs)
1/4 cup melted butter OR margarine
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive OR salad oil
1 teaspoon mustard
1/4 teaspoon cayenne pepper
1/4 cup minced green onion
2 tablespoons minced fresh parsley
1 clove garlic, pressed
1 teaspoon salt
lemon wedges

wash and dry chicken. split into halves down middle of back and middle of breast. mix butter with lemon juice, olive oil, mustard and cayenne. brush chicken all over with this mixture using about half of it. mix onions, parsley, garlic and salt into the remainder of the butter mixture. arrange chicken on broiler pan, skin-side down. broil 5″-7″ from the source of heat for 20 minutes. turn and broil for 10 minutes. baste with the onion-parsley mixture. continue broiling for 10 minutes longer or until chicken is tender and juices are clear. cut and serve with lemon wedges to squeeze over chicken.

GOAT CHEESE AND SPINACH TURKEY BURGERS

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1 1/2 pounds ground turkey breast
1 cup frozen chopped spinach, thawed and drained
2 tablespoons goat cheese, crumbled

preheat the oven broiler.

in a medium bowl, mix ground turkey, spinach, and goat cheese. form the mixture into four patties.

arrange patties on a broiler pan and place in the center of the preheated oven. broil 15 minutes or until done.

4 servings

SAVORY GRILLED CHICKEN

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3-4 pounds chicken pieces
1 (16 oz) bottle italian salad dressing
1/3 cup freshly squeezed lemon juice
1/3 cup honey
1/4 cup worcestershire sauce
2 teaspoons paprika

placd chicken in a large glass baking dish. in a bowl, stir together remaining ingredients until well blended. reserve 1/2 cup marinade for basting chicken during grilling. pour remaining marinade over chicken. cover dish with aluminum foil. refrigerate 1 hour, turning chicken once. to grill chicken, line inside of grill with aluminum foil. puncture foil at grill vent openings. remove chicken from marinade. discard marinade. turning and basting occasionally with reserved marinade, grill chicken over medium-hot coals until tender, 40-50 minutes.

6-8 servings